Rice Tomato Casserole

Rice Tomato Casserole Recipe

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  • 1/4 c
  • 1 medium
    onion, chopped
  • 1
    garlic clove, minced
  • 1/2
    green bell pepper, chopped
  • 1 c
    rice, uncooked
  • 16 oz
    tomato sauce
  • 1.5 c
    water, boiling
  • 1 tsp
  • pinch
  • 1/3 c
    olives, chopped
  • 1.5 c
    cheddar cheese, grated

How to Make Rice Tomato Casserole


  1. Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
  2. Reserve one-half cup tomato sauce and add the remainder to the rice mixture.
  3. Add the boiling water and salt and pepper to taste; simmer, covered, until the liquid has been absorbed.
  4. Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese; top with the remaining rice.
  5. Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven 400 degrees until hot and browned.

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